Tasty Tuesdays: Dukbokki

Although she grew up in the States, Elaine has a very traditional Korean family. Elaine grew up eating Dukbokki (rice cakes in spicy sauce), but was never a fan of the fishy taste. However, after meeting her husband, who gifted her a Korean cookbook, Elaine began modifying the traditional recipe for a taste more to her liking; she substitutes the traditional fish for ground beef, uses a different type of pasta, and backs the spice down just a smidge. 


Elaine’s Dukbokki is a fusion of Korean and Western flavors, which Elaine says is very fitting for her, being both Korean and American--a blend of cultures. We hope you’ll enjoy her one-of-a-kind recipe which can be found below:

 

 

Recipe for Dukbokki

(serves 3-4 people)


INGREDIENTS:

16 ounces rice cake (any shape, but traditionally the thin “log” shape is used and cut into 2-inch pieces; must be room temperature or refrigerated; not frozen)*

2 ounces scallions, chopped 

2 ounces onion, cut into strips

2 ounces carrot, cut on a bias

2 ounces mushrooms, sliced (traditionally not included)

1 crushed garlic clove (traditionally not included)

1/4 cup water

1 teaspoon olive oil (traditionally not included)

1 pound ground beef (traditionally not included, rather fish cakes are used)

 

INGREDIENTS FOR SAUCE:

1 tablespoon sesame oil

2 tablespoons soy sauce

1 teaspoon crushed garlic

1 teaspoon brown sugar

1 teaspoon red pepper flakes

1 teaspoon red pepper paste (i.e., gochujang)


MATERIALS NEEDED:

Cooking Pot

Mixing Bowl

Stirring Spoon

Knife (to chop)

⁃ Various Measuring Cups


RECIPE:

- In a bowl, mix together all the ingredients for the sauce. Put on the side.

In a cooking pot, heat olive oil and 1 crushed garlic clove. Add ground beef and fully cook.  

Add carrots, stir, and cook until carrots just start to get tender.  

Add onions and mushrooms, stir, and let cook until all vegetables are tender, but not soft. 

Add rice cakes, water, and sauce.  Mix everything together.  

Cover and cook over medium-low flame, stirring frequently.  

When the sauce thickens and the rice cakes feel soft, add the scallions, stir, and serve while hot.

 

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